Halloween is my least favourite holiday. I detest being scared, the dark and anything spooky. But one thing I do love is how easy it is to get hold of Pumpkins. Pumpkins are not only great fun to carve, which the whole family can get involved with, but you can make very delicious dishes with the pumpkins flesh. This week I made a creamy pumpkin soup and a spiced pumpkin pie. My Mother and Father were staying with us this past week so I was able to try out my recipes on them. My Father dislikes most vegetable and was quite reluctant to try my Pumpkin soup, but managed to finish off two bowlfuls and still wanted more! Both of these dishes are simple to make. Below is my soup recipe then later in the week I shall add my pie recipe.

20

Creamy Pumpkin Soup

Ingredients

2 Onions, finely chopped

1Kg Pumpkin flesh, deseeded, peeled and roughly chopped

700ml Vegetable stock

250ml Double cream

1 Large potato, peeled and cut into small cubes

1tsp Coriander

2 Garlic cloves, finely chopped

Method

Boil potatoes in a separate pan until soft. In a large saucepan gently cook the onions until soft. Once the onions are soft add the deseeded, peeled and chopped pumpkin flesh along with the chopped garlic. Cook this for around 30 minutes or until golden. Add the vegetable stock, boiled potatoes and coriander and bring to the boil. Then simmer this until the squash is very soft. Pour in the Double cream and bring back to boil. Take the pan off the heat and blend using a hand blender. Butter some crusty rolls to enjoy with your warm autumnal soup.

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